1,556 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Brioche dough

Name: Brioche dough
Prep time: 14 h 27 min
Total time: 14 h 27 min
Yield: 1 kg 250 g
Cuisine: French
Ingredients: 225 g butter; 325 g egg; 500 g plain white flour (French Type 45); 15 g yeast; 25 g caster sugar; 9 g fine (or table) salt; 100 g fermented viennoiserie dough; 50 g caster sugar

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche.

This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.

550 K 4× 4.2/5 (77 reviews)

14 hours 30 min. difficulté

Average

3.80 €

1 kg 250 g

8 Ingredients

Last modified on: September 16^th 2020

For 1 kg 250 g, you will need:

1 225 g butter
2 325 g egg ( How to... )
3 500 g plain white flour (French Type 45)
4 15 g yeast
5 25 g caster sugar
6 9 g fine (or table) salt
7 100 g fermented viennoiserie dough (optional)
8 50 g caster sugar
Total weight: 1,150 grams

Times for this recipe

Preparation: 12 hours 60 min.

Resting: 1 hour 30 min.

All in all: 14 hours 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Cut 225 g butter in small pieces, let stay at ambient temperature.

Stage 2 - ⌛ 3 min.

In the bowl of a mixer, pour 325 g egg puis 500 g plain white flour (French Type 45), 15 g yeast, 25 g caster sugar et 9 g fine (or table) salt.

Stage 3 - ⌛ 15 min.

Kneed at low speed for 3 minutes, then 8 minutes at medium speed.

Stage 4 - ⌛ 1 min.

Add 100 g fermented viennoiserie dough and 50 g caster sugar to the vat.

Note: This procedure (sugar and fermented dough are added later) helps the brioche to grow and puff up nicely, as the yeast is not saturated by a massive addition of sugar right from the start.

Stage 5 - ⌛ 15 min.

Kneed at medium until dough stop to stick to the bowl (10-15 minutes usually).

Stage 6 - ⌛ 1 min.

Add butter.

Stage 7 - ⌛ 10 min.

Kneed at medium speed until butter is fully incorporated.

Stage 8 - ⌛ 1 hour

Cover dough with plastic film, and let stay 1 hour at ambient temperature.

Stage 9

After this time dough has inflated, starting fermentation, which is good.

Stage 10 - ⌛ 2 min.

Remove plastic film and stretch the dough by lifting it up and letting it suddenly drop. This will remove all the fermentation gas.

Stage 11 - ⌛ 12 hours

Put back film on top, and put in the fridge for the night.

Stage 12 - ⌛ 2 min.

The day after, dough has inflate a bit, get cold, and can now be manipulated.

Pour the dough on your working surface with some flour on it.

Stage 13 - ⌛ 2 min.

Spread the dough using your hand.

Stage 14 - ⌛ 5 min.

Cut stripes of dough, and cut those stripes in pieces of the chosen weight.

Stage 15

For example 40 grams pieces to make a Nanterre brioche...

Stage 16

... or 250 grams pieces for brioche pies.

Stage 17 - ⌛ 30 min.

Roll dough pieces in balls, put on a baking sheet, cover with a plastic sheet, and put in the fridge for 30 minutes.

Then your brioche dough is ready to use in your recipe.

Remarks

It's more easy to succeed in making good brioche by using a special flour, strong in gluten, called "Farine de gruau". If you can't have this one, try to use a T45 flour.

Keeping: Brioche dough can be frozen.

Source: From Thomas Marie.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	510 RDI=50 %	240 RDI=40 %	4,590 RDI=230 %	19,200 RDI: 230 %
Per 100 g	9 RDI=3 %	40 RDI=4 %	20 RDI=3 %	400 RDI=20 %	1,670 RDI: 20 %

Possible allergens in this recipe: milk, egg, Gluten, leaven

How much will it cost?

For 1 kg 250 g : 3.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some other recipes using this recipeSee them all 14

Pains briochés aux raisins

This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated.
157 K4.8 2 hours 40 min.

3-fruit brioche loaf

This long brioche is called a "lingot" (ingot) in French. It is filled with three layers of different fried fruits: apricots, raisins and cranberries. When sliced, the three layers are revealed - and it's every bit as delicious as it looks.
63 K 2 hours 55 min.

Brioche Tatin

For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
90 K3.7 3 hours 25 min.

Brioche galette

This galette (flat cake) is made with brioche dough, stuck with little pieces of butter and sprinkled with sugar.
106 K4.8 2 hours 3 min.

Brioche royale

Brioche royale is a very rich brioche, made with candied fruit, toasted hazelnuts and chocolate chips. Just before baking, it is topped with "macaronade": a macaroon-style mixture of ground almonds and sugar with egg white. This creates a crust when baked and gives the brioche its elegant finish.
79 K2 16 hours 50 min.

This recipe uses (among others)

Other recipes you may also like

Canadian apple crumble

The classic apple crumble is given a Canadian twist here: rolled oats in the topping and a drizzle of maple syrup over the apples. These two small changes make the flavour very distinctive and very, well... Canadian.

August 4^th 201991 K3 1 hour 25 min.

You should not beat egg yolks at high speed to start with

You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry.

February 21^th 2011101 K 24.5

Pistachio powder or paste

Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.

October 13^th 2010401 K 154 50 min.

Spinach and hard-boiled egg gratin

In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.

December 18^th 2013162 K4.7 35 min.

Light Broccoli Soup

This soup is simple and light but tasty, made with a delicate vegetable stock and broccoli.

December 16^th 201580 K4.6 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 4 comments already posted on this recipe

Yes, exactly.
Posted by jh july 29^th 2020 at 18:51 n° 4
For this Brioche recipe, you mention that the sour dough is optional....so it means I can follow this recipe exactly and omit the sour dough and it's still good correct?
Thank you!
Monique
Posted by Monique july 29^th 2020 at 17:58 n° 3
Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
I made a chinois with the dough and that truly turned out beautiful!

Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.

Thank you so much for this great recipe!!!

Franck
Posted by Franck august 2^nd 2009 at 19:06 n° 2
Very good recipe giving excellent result, with a fluffy, light and delicious brioche!
I made a chinois with the dough and that truly turned out beautiful!

Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.

Thank you so much for this great recipe!!!

Franck
Posted by Franck august 2^nd 2009 at 19:04 n° 1

Follow this recipe (as 6 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.